Maple-Mustard Pork with Roasted Sweet Potatoes & Cauliflower

Name: Maple-Mustard Pork with Roasted Sweet Potatoes & Cauliflower
Total time: 2 min
Ingredients: 5 (4 to 5 ounce) boneless pork loin chops, cut 1/2 inch thick and trimmed; 2 tablespoons balsamic vinegar; 1 tablespoon whole-grain mustard; 1 tablespoon olive oil; 1 tablespoon pure maple syrup; ½ teaspoon dried thyme, crushed; ¼ teaspoon ground pepper; 1 recipe Roasted Sweet Potatoes & Cauliflower (see Associated Recipes)

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Total: 2 hours, 25 minutes

Author : Diabetic Living Magazine

Maple-Mustard Pork with Roasted Sweet Potatoes & Cauliflower

Ingredients

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5 (4 to 5 ounce) boneless pork loin chops, cut 1/2 inch thick and trimmed2 tablespoons balsamic vinegar1 tablespoon whole-grain mustard1 tablespoon olive oil1 tablespoon pure maple syrup½ teaspoon dried thyme, crushed¼ teaspoon ground pepper1 recipe Roasted Sweet Potatoes & Cauliflower (see Associated Recipes)

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Instructions

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Step 1

Place chops in a resealable plastic bag set in a shallow dish. Whisk vinegar, mustard, oil, maple syrup, thyme and pepper in a small bowl; pour over the chops. Seal the bag; turn to coat the chops. Refrigerate for 2 to 8 hours, turning the bag occasionally.

Step 2

Drain the chops, discarding the marinade. Coat a 10-inch nonstick skillet with cooking spray; heat over medium heat. Working in batches, add the chops to the hot pan; cook, turning once, until the pork is done (145 degrees F), 6 to 8 minutes. Serve 4 chops with roasted sweet potatoes and cauliflower. Reserve the remaining chop for another meal (see Note).